Arroz con Pollo
This classic Cuban dish features tender chicken pieces simmered with rice in a flavorful broth. Bell peppers, onions, and garlic create an aromatic base, while saffron and annatto add vibrant color and depth.
وصفة أصلية من Forkin
- الوقت الإجمالي
- 1 س 20 د
- عدد الحصص
- 4
- الصعوبة
- متوسطة
- لكل حصة
- 1,080 kcal
معلومات مسببات الحساسية: قد تحتوي على كبريتيت. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.
تحضير المكوّنات
المكوّنات
المكوّنات
- 900 gchicken thigh, boneless, skinless, cut into 1.5-inch pieces
- 2 ملعقة كبيرةolive oil
- 1 قطعةyellow onion, chopped
- 1 قطعةgreen bell pepper, chopped
- 1 قطعةred bell pepper, chopped
- 4 فصgarlic, minced
- 2 ملعقة كبيرةtomato paste
- 0.5 كوبdry white wine
- 3 كوبchicken broth
- 2 كوبlong grain rice, rinsed
- 0.5 ملعقة صغيرةannatto powder
- 0.25 ملعقة صغيرةsaffron thread, crushed
- 1 ملعقة صغيرةdried oregano
- 0.5 ملعقة صغيرةcumin, ground
- 2 قطعةbay leaf
- 1 ملعقة صغيرةsalt
- 0.5 ملعقة صغيرةblack pepper, freshly ground
- 0.5 كوبgreen pea, frozen
garnish
- 0.25 كوبcilantro, fresh, chopped(اختياري)
الأدوات
large pot · wooden spoon · knife · cutting board
طريقة التحضير
خطوة بخطوة
- 1
Season the chicken thigh pieces generously with salt and black pepper.
حوالي 5 د
- 2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
حوالي 1 د
- 3
Add the chicken to the pot in a single layer and sear until golden brown on all sides, about 5-7 minutes. Work in batches if necessary to avoid overcrowding.
حوالي 7 د
ملاحظة الطاهي: Do not cook the chicken through completely at this stage, just get a good sear.
- 4
Remove the chicken from the pot and set aside.
- 5
Add the yellow onion, green bell pepper, and red bell pepper to the pot, scraping up any browned bits from the bottom.
- 6
Sauté the vegetables for 5-7 minutes until softened.
حوالي 7 د
- 7
Stir in the garlic and tomato paste and cook for 1 minute until fragrant.
حوالي 1 د
- 8
Deglaze the pot with the dry white wine, scraping up any remaining bits from the bottom. Cook for 2-3 minutes until the wine has mostly evaporated.
حوالي 3 د
- 9
Stir in the chicken broth, rinsed long grain rice, annatto powder, crushed saffron threads, dried oregano, ground cumin, and bay leaf.
حوالي 1 د
- 10
Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 20 minutes.
حوالي 20 د
ملاحظة الطاهي: Do not lift the lid during this time to allow the rice to cook evenly.
- 11
After 20 minutes, gently stir in the reserved chicken and frozen green peas.
حوالي 1 د
- 12
Re-cover the pot and continue to simmer for another 10-15 minutes, or until the rice is tender and the liquid is absorbed.
حوالي 15 د
- 13
Remove the pot from the heat and let it rest, covered, for 10 minutes.
حوالي 10 د
ملاحظة الطاهي: This resting period allows the rice to fully absorb any remaining moisture and become fluffy.
- 14
Fluff the arroz con pollo with a fork, remove the bay leaves, and garnish with fresh cilantro if desired before serving.
حوالي 1 د
لكل حصة
القيم الغذائية
- السعرات الحرارية
- 1,079.6kcal
- البروتين
- 72.5g
- الكربوهيدرات
- 114.6g
- الدهون
- 33.1g
- الألياف
- 4.1g
- السكر
- 8.8g
تقديرات محسوبة من كميات مكوّنات الوصفة. قد تختلف القيم باختلاف العلامات التجارية والبدائل.
حافظ على جودتها
Store leftover arroz con pollo in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop with a splash of water or broth to prevent drying.